Mac & Cheese

By awright0511

Ingredients

• 16 oz. Tinkyada GF Brown Rice Macaroni
• 4 tBsp. unsalted butter
• 1/4 cup Bob’s Red Mill All Purpose Flour
• 1/8 tsp. xanthan gum
• 2 tsp. salt
• 4 cups milk
• 3 cups shredded cheese – cheddar works well
• 1 cup grated parmesan cheese (or you can just use 4 cups total, any combo)

Preparation

Step 1

1. Cook pasta according to package directions, on the al dente side. Drain, rinse with cool water & return to pasta pot. Set aside.

2. In separate medium saucepan, heat 4 tBsp. butter over medium-high heat. Add flour & xanthan gum and cook, whisking constantly, for about 1 minute. You’ve just made a gluten free roux. Mazel tov. Add milk + 2 tsp. salt and bring to a simmer. Cook, whisking frequently, until the mixture is thick enough to coat the back of a spoon (2-3 minutes). Whisk in cheese until smooth.

3. Pour cheese mixture into pasta pot, over pasta, and toss to coat.

4. Pour combined mixture into a greased 13″x9″ baking dish. At this point, you can cover & freeze the whole shebang, then bake whenever you need it.

5. Cover baking dish with foil and place into preheated 375 degree oven. Bake for about 1 hour, or until bubbling. Uncover and bake another 5-10 minutes to brown. Slice into squares and serve.